Hotel range



Hjc. MAUI.

'HOTEL RANGE Sheets-Sheet lv www? H. c. MAUL.

HOTEL RANGE 3 Sheets-Sheet 2V Filed Aug. 7. 1922 Jan. 8, 1924.

H. c. MAUL HOTEL RANGE Filed Aug. '7, 1922 3 Sheets-Sheet 3 nmnmi WIM m/ fwmm/ IH i HH Patented Jan. 8, 1924.

UNITED STATES PATENT-OFFICE.

HENRY C. MAUL, F DETROIT, MICHIGAN, ASHGNOR T0 THE MICHIGAN STOVE C0., 0F

f- DETROIT, MICHIGAN, A COBI'ORATIQN 0F MICHIGAN.

HOTEL RANGE.

Application led August 7, 1922. Serial No. 580,081.

To all whom t may concern.'

Be it known that Il, HENRY C. M AUL, a citizen of the United States of America, residino' at Detroit, in the county of Wayne and tats of Michigan, have invented certain new and useful Improvements in Hotel Ranges, of which the following is .a specification, reference being had therein to the accompanying drawings.

In my Patent No. 1,089,422 granted March 10, 1914, there is disclosed a gas stove having a closed cooking top and novel burners for directing a flame against the under face of the cooking top, and the burners are characterized by the angularly disposed jets thereof, which feature, together with others appearing 1n my patent, are retained to a certain extent, 1n my 1mprovement which may be classed as a hotel range including a cooking top and a large oven.

VMy improved hotel range includes, among other things, a cooking top having depending heat conducting members or hot points; burners directing flames towards the Cookin top; a burner apron winch prevents air rom entering the upper part of the range except at the burners for sustaining combustion; heat resisting members below the cooking top with one of said heat resisting members directly in the path of the burner flames and serving as a baffle, and an arrangement of burner manifolds by which hotel ranges can be placed in battery formation.

Many advantages are gained by the arrangement of parts enumerated above, and Some of these advantages will appear as the invention is described by aid of the accompanying drawings, wherein- IFigure 1 is a side elevation of the range with the upper part thereof broken away and in cross section;

Fig. 2 is a longitudinal sectional view of the upper portion of the range taken on the line II-II of Fig. 1;

Fig. 3 is a plan of the range with the cooking top thereof removed;

Fig. 4 is an enlarged sectional view taken on the line IV-IV of Fig. 1;

Fig. 5 is a front elevation of the range connected to an adjacent range, with the connection in section, and

Fig. 6 is a plan of the cooking top.

The cooking range comprises suitable le s or supports 1 and set on said legs is a su stantially rectangular range structure including a bottom wall 2, side walls 3, a rear wall 4, a front wall 5 and a cooking top composed of a front rail 6, side rails 7, a rear shelf 8, a main hot plate 9, and sectional hot lates 10. The rails 6 and '7 and the rear s elf 8 cooperate in forming a countersunk ledge or seat 11 on which the main hot late 9 is supported flush with the rails 6 an 7 and the shelf 8, said main hot plate permitting of easy access being had to a combustion chamber 12 below the cooking top. The sectional h'ot plates 10 are near the front edge of the main hot plate 9, one concentric of the other, and both of the sectional hot plates provided with a multiplicity of depending hot points or heat absorbin members 13.

In t e rectangular structure is a lar e oven composed of a rear wall 14, side wa s 15 and a bottom wall 16, said bottom and side walls joining the front wall 5 and forming an air gap or insulating space about the oven within the range structure. Access is had to the interior of the oven through a doorway in the front wall 5, said doorway being normally closed b a door 17 having its lower edge provi ed with pintles 18 extending into housings 19 secured on the front wall 5, at the sides of the doorway, and slidably en agingthe door 17 are supports 2O hingedIy mounted on a lower manifold 21 mounted'in brackets 22, carried by the front range wall 5. This range wall has detachable burner plates 23 for burners 24 extending rearwardly into the oven along the bottom thereof, and said burners are connected to the manifold 21 by the usual gas cocks 25 and air mixers 26.

Slidable on the door 17 is a latch device 27 engaging keepers 28 carried by the wall 5, and by raising the latch device 27 ofi` of the keepers 28 the door 17 may be lowered and supported in a horizontal position by the supports 20.

The top of the oven is formed by horizontally disposed walls 29 and 29a forming a hollow wall or casing suitably secured to the walls 5 and 15 and resting on an outturned upper edge 30 of theoven Wall 14. This hollow wall or casing may be supported in any suitable manner, other than y just mentioned and said hollow wall provides a iiue or chamber 31 communicating with the oven through a plurality. of openings 432 in the bottom of said hollow wall. creasing, and the rearwall of the casing or flue has a slot or row of openings 33 registering with a slot or like number of openings 34 in the range wall 4, Vsaid openings communicating with' an exhaust casin 35 attached to the wall 4 under the rear s elf 8, and said shelf supports an exhaust pipe or chimney 36 so that the oven maycom municate with the atmosphere and be propn er1 ventilated. for cooking purposes.

'lhe oven, its door, burners, flue, and other accessories may be considered as being of a conventional form anclso illustrated to identify the cooking top improvements with a hotel range. l

- Above the wall 29 of the hollow wall or casing 29 is a support 37 which covers the greatest part of the wall 29", the exception being at the front in order to provide a passage 38 for air entering a large rectangular opening 39 in the range wall 5 above Y the door 17, such opening also providing clearance for a plurality of gas burners 40 closely assembled in a row intermediate the ends of the opening 39. The gas burners 40 have angularly disposed jets or gas outlet orifices 4l adapted to direct names upwardly against the hot points or heat absorbing members 13 of the cooking top, and adjacent the inner ends of said burners are diverging legs 42 and 43, best shown in Fig. 4, the legsl 43 resting on the support 37 and the legs 42 extending into openings 44 of said support, so that the inner ends of the burners cannot become accidentally displaced. The outer ends of the burners are provided with the usual air mixers 45 and gas cocks 46, said gas cocks being connected to an upper manifold 47 under a rolled front edge 48 of the front rail 6. This front rail of the cooking top has hangers for said upper manifold anda bracket 49 is attached to the range wall 5, at one edge thereof, to cooperate with said hang` ers in supporting the manifold. At the opposite edge of said range wall the upper manifold 47 is supported from the lower manifold 21 by a pipe 50 connectingl said manifolds and establishing communication therebetween. The upper Amanifold 47 may 'v be considered as inclosed by the rolled front edge of the cooking to and when ranges are placed in battery ormation, as shown in F1g.- 5, the cooking tops ab-ut and the upper manifolds 47 lon itudinally aline so that confronting and auttin ends of the manifolds 47 may be connecte by union couplings 51. The rolled edges 48 of the cooking tops are shaped or cut away, as at 52, to expose the union couplings so that a wrenchv or other tool may be used for establishing such lcoupling and communication between the alining upper manifolds.

It' is.v now obvious that with ranges in battery formation that` a bracket 49 of one range will cooperate with the pi e 50 of an adjoining range in'supporting t eu per manifolds in alinement for easy coup ing, whereby a positive and non-leakable connection can be established between the manifolds. In making a ri 'd connection between these manifolds At e ran es are held so that jarring of a range wil not eiect the coupling and cause the same to leak.

The support 37 cooperates with the rear wall 4, the upper edges of the oven walls 15, the cooking top and an inclined apen tured' burner apron` orwall 53 in formi the combustion chamber 12, said incline burner wall 53 having apertures 54 cor responding in number to the burners 40 with each aperture surrounded by a flange orcollar to form` a passage greater in diameter than the inner end or jet of each burner, so that air entering the front wall opening 39 and the passage 38, may pass into the combustion chamber12, about the burners and assist in sustaining combustion within the combustion chamber.

By reference to Fig. 1, it will be noted that the burners40 have the outlet orifices thereof terminating Within the outer ends of the passages formed by the flanged apertures of the burner apron or wall 53, such arrangement being in contradistinction to burners, which protrude through apertures or terminate exactly at theapertures. The advantage gained by my arrangement Vis that of'confining incoming air about the dames of the burners, so that the air cannot be dissipated without sustaining per` fect combustion at the burner flames.` In other words, the air is directed towards the flames and cannot spread out in the combustion chamber. This secondary supply of air is directed in the same direction` as the burner lames and lcontributes towards the intensity of such flames -against the hot points of the cooking top. Such air not utilized by the burner flames will be heated and disseminated through the combustion chamber and in this manner I am able to heat the entire cooking top. The inclined burner late 53 is secured to the ledge 11 of the ront rail 6 ofthe cooking top and the lower edge of said burner plate 53 rests on a transversely disposed angle bar 55 the chamber 12, approximately central thereof, and between the burners 40 and a transverse row of outlet openings 58 in the upper edge of the rear wall 4, establishing communication between the combustion chamber 12 and the exhaust casing The baile member 57 extends in proximity to the cooking top and causes heated air to be dispersed towards the side walls of the combustion chamber 12, as indicated by arrows in Fig. 3, thus preventing the heated air from passing across the combustion chamber and through the openings 58 without heating the entire surface of the cooking top. The dissemination of hot air throughout the combustion chamber 12 is essential in order that the main hot plate 9 may be hea-ted, as well as the auxiliary hot plates 10, and since the hot points or members 13 of the auxiliary liot plates 10 are directly in the path of the burner flames and said flames retarded or baied at the middle part of the combustion chamber, it is obvious that the auxiliary hot plates will be subjected to an intense heat. In order thata utensil may be quickly heated, either of the auxiliary hot plates may be removed so that the utensil may be subjected to a direct action of the burner flames.

As set forth in the beginning, the closed combustion chamber, the burner apron or wall, and the baffle are important features of the invention, all of which cooperate'in an eiicient manner to prevent ame sufocation, insure proper ventilation and com bustion, cause the greater part of the cooking top to be heated, and obtain a maximum heat with a minimum expenditure of gas or other fuel.

It is believed that the operation and utility of my range will be apparent without further description, and I desire to be understood that the structural elements are susceptible -to any modifications that may fall within the scope of the appended claims.

What I claim is 1. A cookin range'comprising a cooking top, a combustion chamber below said cooking top communicating with the atmosphere and having a bottom wall composed of heat resisting members, one of which serves as a baffle and is surrounded and maintained in position by other members, and burners directing, flames upwardly against said in front of said bailie, said cooking top burners being grouped at the front edge of one of said heat resisting members forming the bottom of said combustion chamber.

A2. A cooking range comprising a cooking top, a combustion chamber below said cooking top communicating with the atmosphere, an inclined burner air inlet plate forming the front wall of said combustion chamber, burners extending into said inclined plate and adapted for heating said cooking top,

and a baiiie. between said burners and the atmospheric communication of said combustion chamber.

3. A cooking range comprising a cooking tributed in lateral directions to pass aroundthe outer ends of said baffle.

4. A cooking range as called for in claim 3, and bricks of a refractory material forming the bottom of said combustion chamber with one of said bricks serving as the baiiie and retained in .position Vby other bricks.

5. A cooking range structure including an oven, a cooking top above said oven providing a combustion chamber therebetween, said. combustion chamber being closed eX- cept for front and rear openings, the rear openings communicating with the atmoshere, burners in a plane above said oven in the front openings adapted to direct fiames towards said cooking top, and d'epending heat absorbing members cariied by said cooking top in the path of the burner flames.

6. A cooking range structure including a front wall having an oblong opening, a combustion chamber formed by walls, one of said walls being disposed at an angle to said front wall and having a group of air inlet openings intermediate the ends thereof communicating with the front wall openin and intol which group of openings exten burners, another wall having outlet openings, and another wall madeof refractory material affording a baiiie in a path between the openin s of said walls.

7. A coo in range structure as called for in claim 6, w erein said structure includes another wall forming a cooking top, a sectional hot plate forming part of Said cooking top, said hot plate having a, comparatively smooth upper face and the lower face provided with heat absorbing members extending into a path between the burner openilrgs and the baiie.

8. otel ranges adapted for battery formation, each including a cooking top hav-` ing side edges abuttin adjacent cookin tops, upper and lower Immers, upper an lower manifolds for said burners with the upper manifold adapted to receive gas at either end thereof, a pipe connecting' the up er and lower manifolds of each ran e an supplying gas to the lower manifoId from the upper manifold, said pipe being set in from the side plane of each range to be entirely in front of the range, and couplings connectin end to end Athe upper manifolds of sai ranges.

9. Hotel ranges adapted for battery formation, each including upper and lower burners, upper and lower manifolds for said burners, a pipe' connecting the upper .and lower manifolds of each range, couplings connecting end to end the upper manifolds of said ranges, and abutting cooking tops over the upper burners of said ranges, said cooking tops having rolled front edges inn closin pose the cou lings.

10. A coo ing range having a combustion chamber into which burners extend,

said combustion chamber having a cookingl top and a heat resisting bottom composed of flat bricks, one of which is upstaiiding to form a baille in front of said burners.

11. A cooking range as called for in claim 10, wherein the combustion chamber receives air onl about said burners and exhausts air at t e rear end of said chamber.

12. A cooking range having a front wall, combustion l chamber including a cooking top, an inclined apertured wall and a rear apertured wall, said inclined apertured wall extending from'the upper edge of said front wall rearwardly and downwardly, said combustion chamber being otherwise ap roximately closed to the atmosphere, and urners extending through said front wall and into the apertures of the inclined wall to direct flames towards said cooking top.

the upper manifolds of Said rangesl with t e rolled front edges cut away to ex` brick bottom extending into proximity t@ the cooking top.

14. A cooking range comprisin a cooking top, a combustion chamber aving a front wall provided with passages having the axes at less than a right angle to said cooking top, heat absorbing `members supported from the lower face of said cooking top, and burners terminatin in the inner ends of the passages of sai chamber wall and directing flames upwardly to impinge against heat absorbing members.

15. In a cooking range, a combustion chamber having a cooking top7 a horizontal brick forming part of the bottom of said chamber, a vertical brick at the rear ed e of said horizontal brick, burners at the ont edge of said horizontal brick, and heat absorbing members above said horizontal brick in front of said vertical brick.

16. A cooking range as called for in claim 15, wherein said heat absorbin members are carried by removable hot p ates forming part of the cooking top.

In testimony whereof I aix my signaturey in presence of two witnesses.

HENRY C. MAUL. Witnesses:

NINA G. DizoUiLmnD, Ina MnNnmi. 

